Creamy Japanese Curry Recipe with Chicken
This 30 minute Japanese curry recipe with chicken, peas and carrots is one of my favorite comfort foods! Dig in and enjoy...
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories per serving 464 kcal
Ingredients
- 12,5 oz fresh chicken breast (350 g), diced
- 1 ½ cup chicken or vegetable stock (360 ml)
- 1 large shallot roughly chopped
- 5,5 oz frozen peas and carrots (155 g)
- 1 ⅓ oz Golden Curry cubes (40 g)
- vegetable oil
Instructions
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Pour a little splash of vegetable oil in a large non-stick pan or wok and place it over medium-high heat until hot. Then add the roughly chopped shallot and diced chicken.
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Stir fry the shallot and chicken for 4 to 5 minutes until the chicken starts to brown. Stir regularly. Then add the frozen carrots and peas.
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Stir well and cook for 2 minutes. In the meantime break up the curry cubes you need. The curry I bought was divided into 5 portions of ⅔ oz (20 g). One portion per person was enough!
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Then add the chicken stock to the pan.
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Stir and bring to a boil. Stir in the curry cubes.
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Bring the curry to a boil and then simmer it over medium-low heat for another 10 minutes until the curry cubes have dissolved and the curry starts to thicken. Check the seasoning and add extra salt or pepper if necessary. The curry was salty enough for me but I added an extra pinch of pepper.
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Then scoop the hot curry into bowls and serve immediately.
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